Jerk Shrimp With Warm Cabbage Slaw

There are hundreds, if not thousands, of recipes for jerk shrimp – so you know that it has got to be good! But which one to choose, that is the hard part. You can serve jerk shrimp with mango and avocado salsa, with pineapple salad, with Paleo rice or pasta, next to fried or boiled plantains, tuck them in tacos or cauliflower tortillas… or you can choose to pair them with a warm cabbage slaw. The last option is often overlooked, though you will be pleasantly surprised when it appears on your plate.

The Scotch bonnet pepper is optional, yet it is highly recommended, especially when you are keeping Jamaican cuisine in true form. The pepper itself originates in the Caribbean islands and is far hotter than a jalapeño with a heat rating of 80,000–400,000 Scoville units – a jalapeño has a mere value of 2,500 to 8,000 by comparison, so if you aren’t ready to take your chances on over-spicing your dish, know that you can add the single pepper whole (not minced) to the skillet while you fry the onion, garlic and sweet bell pepper. And you can then remove it at any time. You’ll have some of the spice, without all of the heat.